Apricot Sweetened Bread with Apricot Jam Spread
I have never made it a secret that I LOVE bread. I LOVE(d) any flavor, any texture….served in any way. I stopped eating bread (gluten) about six years ago and it was by far the hardest thing I ever gave up. For those of you who stopped eating breads due to gluten allergies, I am almost positive that we share the same feelings towards it.
Ever wonder why white carbs, such as bread, are so addictive? It has to do with chemicals that travel from the stomach to the part of the brain where you produce dopamine, a hormone and neurotransmitter that affects the brain’s pleasure and reward centers. Once these areas of the brain are stimulated, you’ll keep on wanting more of the addictive substance, whether it’s alcohol, drugs or carbs. Shew, what a trip.
As you read through the ingredient list for this amazing bread, you are going to stop and linger when your eyes land on psyllium husks. You may scratch your head and ask yourself why a person needs to add this to the bread. Psyllium husks is the secret to creating moist breads that are nice and spongy instead of dense and dry. Can you make this recipe without it? Yes. But do I recommend it? No. I hope you give this recipe a try and if you do, please let me know what you think.
Tips on Almond Pulp
People tend to always ask why I use almond pulp and not the whole nut. It is the key ingredient that helped me to create a light and airy bread batter. You can use whole nuts that have been ground down but the bread will be heavier and denser. Nothing wrong with that, just not the end result that I created for the bread texture.
Every batch of pulp will differ in moisture. This depends on how much of the milk you are able to squeeze from the nut bag. Therefore, you may need to adjust the amount liquids being used in pulp recipes. If it is really dry feeling, more moisture may need to be added. Or if the pulp is really wet, less moisture would probably be necessary.
It is also best to make sure that the pulp is unflavored and that is a step that has to be taken when creating almond milk. There is a link below that you can click on to learn more about this process if you are unfamiliar with it. BUT should your pulp already have small hints of sweetness to it, not to worry… I doubt it would be enough to effect the outcome of this cake.
Yields 1 (8 1/2 x 4 1/4 x 2 1/2) loaf
- 3 Tbsp maple syrup
- 2 ripe bananas
- 1 3/4 cups water
- 1/2 tsp liquid stevia
- 1 cup diced dried apricots
- 4 cups packed, moist almond pulp
Apricot spread; yields 3/4 cup
- 1 cup diced dried apricots, hydrated in hot water 15 mins
- 2 Tbsp + water
- In the food processor, fitted with the “S” blade, pulse together the oats, sunflower seeds, chia seeds, psyllium, salt, cinnamon and allspice. Place in a bowl.
- In the same food processor bowl, combine the maple syrup, bananas, water, stevia and apricots. Process till mixed but not to long that you break down the apricots too much.
- Add to the dry ingredients, along with the almond pulp. With your hands, mixed everything together very well. If the batter feels to dry, add a little water 1 Tbsp at a time.
- Place the batter on a non-stick surface and shape into a loaf. Sprinkle crushed rolled oats and chia seeds on top.
- Transfer to the mesh sheet that comes with the dehydrator.
- Dehydrate at 145 degrees for 1 hour. This will create a crust on the outside.
- Remove from the dehydrator, place the loaf on a cutting board and slice pieces to a desired thickness. Don’t slice the bread on the mesh, you don’t want to risk cutting it.
- I did mine at about 1 inch.
- When slicing the bread at this stage, be sure to use a serrated knife (blade has small teeth, this helps to cut through nice and smooth) Also, see-saw back and forth with downward pressure as your cut the slices. This will prevent the dough from squashing down.
- Return the bread to the mesh sheet laying the pieces flat.
- Decrease the temperature to 115 degrees (F) and continue to dehydrate for approx. 16 hours.
- As an indicator if it is dry enough, touch the center of the bread slices. You don’t want it to be doughy but you also don’t want the bread to dry out too much.
- Shelf life and storage: My personal recommendation would be to store this bread in an air-tight container, in the fridge, for 3-5 days.
- The more moisture that is left in your bread, the shorter the shelf life. Therefore, shelf life will vary with your drying technique. Whenever I make this bread, it never lasts very long enough to spoil.
- Keep in mind, the whole purpose of eating a raw diet is to eat foods at their peek of freshness, so don’t expect this bread to have a long shelf life.
- Drain the apricots from the soak water, don’t discard the liquid, keep it for step 2.
- Add to the food processor, along with 2 Tbsp soak water and process till creamy. Add more water if needed.
- This spread should keep for 5-7 days in the fridge.
The Institute of Culinary Ingredients™
- To learn more about maple syrup by clicking (here).
- Click (here) to learn why I use stevia.
- Why do I specify Ceylon cinnamon? Click (here) to learn why.
- What is Himalayan pink salt and does it really matter? Click (here) to read more about it.
- Are oats gluten-free? Yes, read more about that (here).
- Are oats raw? Yes, they can be found. Click (here) to learn more.
- Do I need to soak and dehydrate oats? Not required but recommended. Click (here) to see why.
- How does psyllium work in a recipe? Learn more (here).
- Why do I start the dehydrator at 145 degrees (F). Click (here) to learn the reason behind this.
- When working with fresh ingredients it is important to taste test as you build a recipe. Learn why (here).
- Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.
Whole loaf taken out of the dehydrator after 145 degrees (F) for 1 hour.
Slice between 1/2 -1″ thick, and place on the mesh sheet that comes with the dehydrator. Continue to dry at 115 degrees (F) until desired texture is meet.